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Ingredients:
1 pt Mayonnaise
1 lb Processed Cheese (Velveeta)
1 medium or Large Onion
5 Green Pickled Jalapeno Peppers
Chips or Dippers
Instructions:
Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch
cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2
weeks in refrigerator.
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Per Serving (excluding unknown items): 315 Calories; 37g Fat (99.4%
calories from fat); trace Protein; 0g Carbohydrate; 0g Dietary Fiber; 15mg
Cholesterol; 250mg Sodium. Exchanges: 3 Fat.
NOTES : For variety, pickled carrots can be substituted for
Jalapenos. For different effects, additional carrots
and/or jalapenos can be finely diced and added to the dip.
Dip increases in jalapeno strength with age
Nutr. Assoc. : 0 0 0 0 0
Preparation Time: 0:00
Servings: 10
Never eat more than you can lift. Miss Piggy
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Jalapeno-Cheese Dip - Texas Style Recipe brought to you by Mexican Recipes To-Go
